Yaki. Gyoza. Kara. Souzai. Niku. Négoce

Transcript

1 Yaki Gyoza Kara Souzai Niku Négoce 2018

2 YAKITORI Yaki The word Yaki sends back to a grill preparation technic. This particular technic is a must of the Japanese Food. Whether it is stir fried or barbecue grilled, the ingredients are precisely cooked, taking into consideration Time and Temperature factors of the Yaki technic.

3 YAKITORI Marinated chicken skewer, cooked PUREN Marinated chicken skewer, cooked Chicken leg meat 81%, sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying agent: E270, preservative: E202), water, potato starch, vegetable oil, maltodextrin, acidifying agent: E331, acidity regulator: E501, stabiliser: E407. TARE Marinated chicken skewer, coated, cooked Chicken leg meat 68%, sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying agent: E270, preservative: E202, thickener: E415 and E1414), sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying agent: E270, preservative: E202), water, vegetable oil, maltodextrin, acidifying agent: E331, potato starch, stabiliser: E407, acidity regulator: E501. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 15 months. *18 months for the reference BBD after defrosting: 2 days. Yaki Cooking instructions Brush the Yakitori with a sweet soy sauce. Microwave (For 2 skewers) Power: 900 W Heat for 2 min 30 sec The Yakitori can be served either with a sweet soy sauce or a Teriyaki sauce (mirin or sake). Oven (For 5 skewers) Preheat the oven to 180 C Heat for 7 min Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 30 g 50 1,5 kg 208 PUREN (NATURE) TARE (COATED) Food Service 40 g 40 1,6 kg * Cash & Carry 40 g 40 1,6 kg Retail g (8 x 20 g + 50 g sweet soy sauce bag) 10 2,1 kg g 50 1,5 kg Food Service 25 g 50 1,25 kg g 40 1,92 kg 234 Deep frozen Origin Meat: UE / Thailand Made in Romania / Thailand RSPO* NO FLAVOUR ENHANCERS HALAL *Certified Palm Oil RSPO

4 YAKI TSUKUNE Yaki

5 YAKI TSUKUNE Chicken meatball skewer, cooked PUREN Chicken meatball skewer, cooked Chicken leg meat 79%, sugar SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying agent: E270, preservative: E202), water, EGG, onion, vegetable oil (rapeseed), leek, salt, spices (ginger and black pepper molded). TARE Chicken meatball skewer, coated, cooked Chicken leg meat 68%, sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucosefructose syrup, sugar, water, acidifying agent: E270, preservative: E202, thickener: E415 and E1414), sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying: E270, preservative: E202), water, EGG, onion, leek, vegetable oil (rapeseed), salt, spices (ginger and black pepper molded). Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 12 months. BBD after defrosting: 2 days. Yaki Cooking instructions Brush the Yaki Tsukune with a sweet soy sauce. Microwave (For 2 skewers) Power: 900 W Heat for 2 min 30 sec Oven (For 5 skewers) Preheat the oven to 180 C Heat for 7 min The Yaki Tsukune can be tasted for an appetizer (with a sweet soy sauce or a Teriyaki mirin or sake sauce) or accompanied by rice and vegetables for a dish. Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 30 g 40 1,2 kg 208 PUREN (NATURE) Food Service Cash & Carry Retail 40 g 40 1,6 kg 208 Yakitori + Yaki Tsukune 230 g (4x20 g + 4x25 g + 50 g sweet soy sauce bag) 10 2,3 kg 112 TARE (COATED) Food Service 48 g 40 1,92 kg 234 Deep frozen Origin Meat: UE Made in Romania NO FLAVOUR ENHANCERS HALAL

6 YAKI TSUKUNE SHICHIMI Yaki

7 YAKI TSUKUNE SHICHIMI Spicy chicken meatball skewer, cooked spicy Ingredients Conservation Yaki Chicken leg meat 79%, sweet SOY sauce (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying agent: E270, preservative: E202), water, EGG, onion, vegetable oil (rapeseed), leek, spices (SESAME seeds, Cayenne pepper, satsuma mandarin zest, dried green seaweed), salt. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 12 months. BBD after defrosting: 2 days. Cooking instructions Brush the Yaki Tsukune Shichimi with a sweet soy sauce. Microwave (For 2 skewers) Power: 900 W Heat for 2 min 30 Oven (For 5 skewers) Preheat the oven to 180 C Heat for 7 min The Yaki Tsukune Shichimi can be served either with a sweet soy sauce or a Teriyaki sauce (mirin or sake). Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 40 g 40 1,6 kg 208 Deep frozen Origin Meat: UE Made in Romania NO FLAVOUR ENHANCERS HALAL

8 YAKI KAMO Yaki

9 YAKI KAMO Cooked duck mince skewer on a lemongrass stalk New! Ingredients Conservation Yaki Duck meat 66%, herbs and spices (mushroom, onion, ginger, black pepper, lemongrass), breadcrumbs (contains WHEAT (GLUTEN)), duck oil, vegetable oil (palm, SESAME, SOY), SOY sauce (SOY, WHEAT (GLUTEN)), modified tapioca starch: E1412, rice flavour powder, glucose syrup, EGG, thickener: E414, salt, acidifying agent: E500ii, sugar, yeast extract. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting: 2 days. Cooking instructions Deep fat fryer (For 5 skewers) Heat the oil to 190 C Fry for 1 min 30 sec - 2 min Oven (For 5 skewers) Preheat the oven to 180 C Heat for 7 min This skewer more commonly named Nem Lui Hue, which means grilled Spring Rolls is a traditional recipe in Vietnam s Hue province. JapCook revisits this recipe with a real Japanese stuffing meat preparation. The Yaki Kamo may be simply eaten during a snacking break and dipped into a sweet sauce or as an accompaniment to a meal. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service Cash & Carry 40 g 40 1,6 kg 216 Deep frozen Origin Meat: Thailand Made in Thailand RSPO* NO FLAVOUR ENHANCERS HALAL *Certified Palm Oil RSPO

10 YAKI GYU CHIZU Yaki Though little known in Japan, the Yaki Gyu Chizu is relished in the rest of the world. Called «bœuf fromage» in France, it is the epitome of Western yaki. The combination of gastronomic elements creates an exceptionally tasty skewer, full of harmonious flavours.

11 YAKI GYU CHIZU Beef skewer with cheese, cooked PUREN Beef skewer with cheese, cooked Gouda cheese 68% (pasteurised MILK (LACTOSE), salt, lactic acid, rennet), beef meat 32%. TARE Beef skewer with cheese, coated, cooked Gouda cheese 60% (pasteurised MILK (LACTOSE), salt, lactic acid, rennet), beef meat 29%, sweet SOY sauce 11% (SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt), glucose-fructose syrup, sugar, water, acidifying: E270, preservative: E202, thickener: E1414 and E415). Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 12 months. BBD after defrosting: 2 days. Yaki Cooking instructions Defrost in a refrigerator between 0 and 4 C for 4 hours. Brush the Yaki Gyu Chizu with a sweet soy sauce. Microwave (For 2 skewers) Power: 900 W Heat for 1 min The Yaki Gyu Chizu can be served either with a sweet soy sauce or a Teriyaki sauce (mirin or sake). Oven (For 5 skewers) Preheat the oven to 180 C Heat for 6-7 min Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet PUREN (NATURE) Food Service Cash & Carry Retail 31 g 50 1,55 kg g (6 x 31 g + 40 g sweet soy sauce bag) 10 2,26 kg 112 TARE (COATED) Food Service 35 g 40 1,4 kg 234 Deep frozen Origin Meat: UE Milk: UE Made in Romania NO FLAVOUR ENHANCERS HALAL

12 GYOZA TORI Gyoza Unlike the Chinese, the Japanese eat gyoza with an accompaniment of soya or rice to combine the flavours better. The gyoza are placed in bamboo containers, from which everyone can help themselves directly. This is a typical family dish, prepared together, and is very popular.

13 GYOZA TORI Japanese dumplings filled with chicken steamed grilled Ingredients Filling 70%: white cabbage, chicken meat 20%, onion, chive, SOYbean oil, WHEAT flour (GLUTEN), garlic, SOY sauce (water, SOYbean, WHEAT (GLUTEN), salt, alcohol), sugar, hydrolysed vegetable proteins (corn, SOYbean), salt, white pepper powder. Gyoza skin 30% : gyoza flour mix (WHEAT flour (GLUTEN), modified starch: E1420, tapioca starch (SULPHITE)), SOYbean oil, water, thickener: E415. Cooking instructions Frying pan (For 5 gyoza) Heat the frying pan, place the gyozas, then add 5 tablespoons of water but no fats Grill for few minutes after the evaporated water Steamer (For 5 gyoza) Bring to the boil - Cook for 8 min Deep fat fryer (For 5 gyoza) Heat the oil to 180 C Fry for 2-3 min Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 24 months. BBD after defrosting: 2 days. The Gyoza can be tasted during a dish accompanied by rice or simply with a soy sauce. Do not hesitate to combine the different recipes. Gyoza Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet GRILLED Food Service Cash & Carry Retail 1 kg (50 x 20 g) kg g (8 x 20 g + 20 g soy sauce bag) 18 3,24 kg 80 STEAMED Food Service 1 kg (50 x 20 g) kg 42 Deep frozen Origin Meat: Thailand Made in Thailand NO FLAVOUR ENHANCERS

14 GYOZA YASAI Gyoza

15 GYOZA YASAI Japanese dumplings, filled with vegetables steamed grilled Ingredients Filling 70%: white cabbage, radish, carrot, chive, spring onion, ginger, onion, sugar, corn flour, SESAME oil, WHEAT protein (GLUTEN), SOY sauce (water, SOYbean, WHEAT (GLUTEN), salt, alcohol), WHEAT flour (GLUTEN), SOYbean oil, salt, modified potato starch, fried garlic, white pepper powder. Gyoza skin 30%: mix of gyoza flour (WHEAT flour (GLUTEN), modified starch: E1420, tapioca starch (SULPHITE), water, SOYbean oil, thickener: E415. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 24 months. BBD after defrosting: 2 days. Gyoza Cooking instructions Frying pan (Pour 5 gyoza) Heat the frying pan, place the gyozas, then add 5 tablespoons of water but no fats Grill for few minutes after the evaporated water Steamer (For 5 gyoza) Bring to the boil - Cook for 8 min Deep fat fryer (For 5 gyoza) Heat the oil to 180 C Fry for 2-3 min The Gyoza can be tasted during a dish accompanied by rice or simply with a soy sauce. Do not hesitate to combine the different recipes. Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet GRILLED Food Service Cash & Carry Retail 1 kg (50 x 20 g) kg g (8 x 20 g + 20 g soy sauce bag) 18 3,24 kg 80 STEAMED Food Service 1 kg (50 x 20 g) kg 42 Deep frozen Made in Thailand NO FLAVOUR ENHANCERS

16 GYOZA EBI Gyoza The Japanese have relished ebi (shrimps and prawns) for several centuries. On average, a Japanese person consumes 2,5 kg of ebi a year. Japan is responsible for three-quarters of worldwide Ebi consumption. Ebi are found in nearly all Japanese dishes: in sushi, fried food, tempura, gyoza, salads etc. It is obvious why Ebi are enjoyed: they are very easy to cook, very tasty and easy to get hold of.

17 GYOZA EBI Japanese dumplings filled with shrimps steamed grilled Ingredients Filling 70%: white cabbage, SHRIMP (Litopenaeus vannamei), carrot, chive, sugar, SESAME oil, ginger, onion, spring onion, corn flour, WHEAT flour (GLUTEN), salt, fried garlic, SOYbean oil, white pepper powder. Gyoza skin 30%: gyoza flour mix (WHEAT flour (GLUTEN), modified starch: E1420, tapioca starch (SULPHITE)), water, SOYbean oil, thickener: E415. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 24 months. BBD after defrosting: 2 days. Gyoza Cooking instructions Frying pan (For 5 gyoza) Heat the frying pan, place the gyozas, then add 5 tablespoons of water but no fats Grill for few minutes after the evaporated water Steamer (For 5 gyoza) Bring to the boil - Cook for 8 min Deep fat fryer (For 5 gyoza) Heat the oil to 180 C Fry for 2-3 min The Gyoza can be tasted during a dish accompanied by rice or simply with a soy sauce. Do not hesitate to combine the different recipes. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet GRILLED Food Service Cash & Carry 1 kg (50 x 20 g) kg 42 STEAMED Food Service 1 kg (50 x 20 g) kg 42 Deep frozen Made in Thailand NO FLAVOUR ENHANCERS

18 KARAAGE TORI Kara The Portuguese originally introduced Japan to the technique of coating food in breadcrumbs. The Japanese then adapted the technique to make it lighter to suit the Japanese palate. Karaage refers to a technique that consists of cutting up small pieces of meat and then frying them. The technique resembles that used for tempura (a range of battered food). They are perfect for making up a bento box or a takeaway.

19 KARAAGE TORI Pieces of chicken leg, coated in breadcrumbs, cooked and deep fried New! Ingredients Conservation Chicken meat 57,52%, sweet SOY sauce (water, SOY, WHEAT (GLUTEN) salt), ginger, garlic, modified tapioca starch, sugar, monosodium L-glutamate, sodium tripolyphosphate, salt, topping (tapioca starch, WHEAT flour (GLUTEN), rice flour, modified starch: E1412, spice extract and spices (garlic, onion, pepper, ginger, CELERY), salt, sodium erythrobate: E316, leavening agent: E450i and E500ii, palm oil, enhancers: E635 and E621, yeast extract, thickener: E415, emulsifier: E472e, dye: E160c. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting: 2 days. Kara Cooking instructions Microwave Power 900 W Heat for 1 min 30-2 min Oven Preheat the oven to 200 C Cook for min Deep fat fryer Heat the oil to 180 C Fry for 2-3 min This product can garnish your dishes, bentos, salads, japanese rolls. Can be accompanied by a Tonkatsu sauce. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service Cash & Carry 500 g 10 5 kg 96 Deep frozen Origin Meat: Thailand Made in Thailand RSPO* HALAL *Certified Palm Oil RSPO

20 KATSU TORI Kara

21 KATSU TORI Cooked and deep-fried chicken leg meat, coated in panko breadcrumbs Ingredients Conservation Chicken meat 55%, WHEAT flour (GLUTEN), sunflower oil, water, salt, yeast, sugar, WHEAT GLUTEN, EGG albumen, modified WHEAT (GLUTEN) starch. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting: 2 days. Kara Cooking instructions Oven Preheat the oven to 180 C Heat for 7-8 min Deep fat fryer Heat the oil to 180 C Fry for 2-3 min This product can garnish your dishes, bentos, salads, japanese rolls. Can be accompanied by a Tonkatsu sauce. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 1 kg (7 x g) 5 5 kg 96 Deep frozen Origin Meat: UE Made in France NO FLAVOUR ENHANCERS HALAL

22 PUCHI TORI Souzai Thanks to our ready meal products range, you can elaborate your own recipes of Japanese dishes, salads, sandwichs or even makis.

23 PUCHI TORI Pieces of chicken leg, marinated in a sweet soy sauce, cooked Ingredients Conservation Chicken leg meat marinated and cooked 80% (Chicken meat without skin (81%), water, sweet SOY sauce (water, SOY, WHEAT flour (GLUTEN), salt, glucosefructose syrup, sugar, potato modified starch, acidifying agent: E270, thickener: E415, preservative: E202), potato starch, dextrose WHEAT (GLUTEN), gelling agent: E407a), SOY sauce 20% (water, SOY, WHEAT flour (GLUTEN), salt, glucosefructose syrup, sugar, potato modified starch, acidifying agent: E270, thickener: E415, preservative: E202). Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 12 months. BBD after defrosting: 2 days. Souzai Cooking instructions Defrost in a refrigerator (between 0 and 4 C) for 6 hours. Microwave (For 100 g) Power 900 W Heat for 3 min Oven (For 100 g) Preheat the oven to 180 C Heat for 7-8 min This product can be filled for dishes, salads, sandwiches and japanese rolls. The Puchi Tori can be served either with a sweet soy sauce or a Teriyaki sauce (mirin or sake). Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 500 g 10 5 kg 104 Deep frozen Origin Meat: UE Made in France NO FLAVOUR ENHANCERS

24 OOKII TORI Souzai A traditional Japanese meal is composed of a starter based on rice, with a soup, a main course and two side dishes. The main course is often fish, meat, eggs or tofu, whilst the side is made up of rice, vegetables or seaweed. The dishes are chosen for their nutritional value and taste. The Japanese eat less than Westerners but have a greater variety of flavours and dishes.

25 OOKII TORI Skin-on boneless chicken leg, charcoaled in Teriyaki sauce Cooked on a barbecue Ingredients Conservation Chicken leg meat 83%, Teriyaki sauce (white SOY sauce (water, salt, SOY, WHEAT flour (GLUTEN), sugar), SOY sauce (water, SOY, WHEAT (GLUTEN), salt, alcohol 95%), black SOY sauce (molasses, water, salt, SOY sauce)), sugar, thickener: E1420 and E1414, fructose syrup, dextrose, fermented vinegar 4%, glucose syrup, sodium chloride, trisodium citrate: E331iii, sodium bicarbonate: E500ii, dye: E150a, anticaking agent: E535, white pepper powder, ginger, yeast extract, xanthan gum: E415, SESAME oil. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting: 2 days. Souzai Cooking instructions Defrost in a refrigerator (between 0 and 4 C) for 2 hours. Cut the Ookii Tori into 0.5 cm - 1 cm slices. Microwave (For 1 piece) Power 900 W Heat for 3 min Oven (For 2 pieces) Preheat the oven to 180 C Heat for 7-8 min Served with rice and vegetables, the Ookii Tori is the perfect meat for your japanese dishes. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 2 kg (20 x 100 g) 4 8 kg 55 Deep frozen Origin Meat: Thailand Made in Thailand NO FLAVOUR ENHANCERS

26 SOBORO Souzai Donburi which means Bowl in japanese language is a traditional dish, composed by vegetables, meat or fish over rice. Donburi is very popular in Japan, this is a quick dish to make with many possilibities of flavours.

27 SOBORO Minced duck meat with spices, cooked, frozen New! spicy Ingredients Conservation Duck meat 65%, water, SOY sauce (SOY, WHEAT (GLUTEN)), herbs and spices (basil leaves, Chilli pepper, garlic, ginger), sugar, rice flavor powder, oyster sauce (MOLLUSCS, SOYbean, WHEAT (GLUTEN) preservative: E211), FISH sauce, palm oil, acidity regulator: E451i, flavor enhancer: E635. Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting: 2 days. Souzai Cooking instructions Keep the product juice during the cook. Microwave (for 1 bag) Power 900 W Heat for 3 min Soboro is consumed in a dish named Donburi with rice vinegar or in makis. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 2 kg (8 x 250 g) 4 8 kg 48 Deep frozen Origin Meat: Thailand Made in Thailand RSPO* HALAL *Certified Palm Oil RSPO

28 TARA MISO YUZU Souzai

29 TARA MISO YUZU Skin-on cod, marinated with miso-yuzu sauce, raw New! Ingredients Conservation COD 75%, miso-yuzu sauce 25% (fermented white SOYbean paste 29% (water, SOY, rice, salt, ethanol), sugar, glucose-fructose syrup, water, yuzu juice 5,5% (yuzu juice, antioxydant : E301), salt, concentrated orange juice, acidifier : citric acid). Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 18 months. BBD after defrosting : 2 days. Souzai Cooking instructions Frying pan (For 1 piece) Heat the frying pan over a low heat with little fat, cook on no-skin face for 15 min. Then grill over high heat for 1-2 min on skin face Oven (For 1 piece) Preheat the oven to 180 C Heat for 16 min The Black cod miso-yuzu is a recipe made by the famous chef Nobuyuki Matsuhisa (better known as Nobu). Nobu is the top chef of fusion japanese cuisine. The miso-yuzu sauce caramelizes the cod skin and gives it a sweet-and-sour flavour. Packaging Packaging appropriated to different markets, for a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 750 g (5 x 150 g) 4 3 kg GMS 300 g (2 x 150 g) 12 3,6 kg 120 Deep frozen Origin Fish: Fishing in Northeast Atlantic Made in Estonia NO FLAVOUR ENHANCERS MSC

30 GYU Niku For centuries, beef was considered as a rare commodity, expensive and unpopular. Beef became popular in 19th century with the suki-yaki dish (Japanese fondue). In the 20th century, the beef was accessible. In Japan, people prefers beef meat medium-cooked instead of rare-cooked. Suggestion de restitution

31 GYU Beef, raw Ingredients Beef 100%. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. Cooking instructions Defrost in a refrigerator between 0 and 4 C, for 2 hours. BBD: 24 months. BBD after defrosting: 2 days. Niku Cut the piece of beef into 5 to 10 mm slices. For the elaboration of makis, sushis, chirashis and salads, the beef is sliced cut and roasted outside. Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service g variable 2 kg 240 Deep frozen Origin Meat: UE Made in France

32 GYU MARUI Niku

33 GYU MARUI Beef, raw Ingredients Beef 100 %. Cooking instructions Defrost in a refrigerator between 0 and 4 C, for 24 hours. Use a ham slicer to cut the piece of beef into 0,5 to 1 mm slices. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. BBD: 24 months. BBD after defrosting: 2 days. To realise delicious carpaccios dishes, you can use these slices of beef and place them as a rosette in a plate. With a filet of olive oil and some parmesan shavings, this product is a classic meal for beef-meat lovers. Thinly sliced, the Gyu Marui is also perfect to make beef cheese skewers. Niku Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service variable variable variable 24 Deep frozen Origin Meat: Spain Made in Spain HALAL

34 CRUMBLED SALMON Négoce During an official visit, the protocol is very strict, particularly when it comes to finding your seat at the table. Of course, the host guides his main guest to the place of honour (kamiza). The secondary guests are then seated away from the entrance and facing the wall covered with the most embellishments. The host always takes the least comfortable seat, and, close to the kitchens, the noisiest location. It is customary to take off your shoes.

35 CRUMBLED SALMON Crumbled salmon, cooked New! Ingredients Salmon (Salmo Salar) 99,1%, non-iodized salt. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. Cooking instructions Defrost in a refrigerator between 0 and 4 C, for 2 hours. BBD: 12 months. BBD after defrosting: 2 days. This product is prepared to fill your dishes, salads, sandwichs and japanese rolls (makis). Négoce Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 250 g 20 5 kg 96 Deep frozen Origin Fish: Farming in Chili, Norway, Scotland Made in Germany

36 CRUMBLED COD Négoce

37 CRUMBLED COD Crumbled cod, cooked New! Ingredients Cod (Gadus Morhua) 99,5%, non-iodized salt. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. Cooking instructions Defrost in a refrigerator between 0 and 4 C, for 2 hours. BBD: 12 months. BBD after defrosting: 2 days. Négoce This product is prepared to fill your dishes, salads, sandwichs and japanese rolls (makis). Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 250 g 20 5 kg 96 Deep frozen Origin Fish: Fishing in Northeast and Northwest Atlantic Made in Germany

38 MINCED ROASTED CHICKEN Négoce

39 MINCED ROASTED CHICKEN Minced roasted breast chicken, cooked New! Ingredients Chicken breast, salt, tapioca starch, dextrose. Conservation Keep at a temperature of -18 C. Keep at a temperature between 0 and 4 C after defrosting. Cooking instructions Defrost in a refrigerator between 0 and 4 C, for 2 hours. BBD: 18 months. BBD after defrosting: 2 days. This product is prepared to fill your dishes, salads, sandwichs and japanese rolls (makis). Négoce Packaging For a specific packaging, please contact us. Ref Targeted market Net weight unit No. of units / box Net weight / box No. of boxes / pallet Food Service 250 g 20 5 kg 96 Deep frozen Origin Meat: Brazil Made in France HALAL